Roasted corn salad – right off the BBQ. A while back I made a corn salad with jalapeños and feta – so good and so fresh. This time, I changed things up and roasted the corn and swapped out the jalapeños for green onions. Let’s get cooking!
- 6 green onions
- 1/2 a red onion
- 3/4 of a cup of feta
- 4 corn on the cobs
- 1/2 a lime
- 1 teaspoon of sriracha
- salt to taste
First, warm up the BBQ and roast that corn.
Once the corn is roasted, cut it off the cob and let it cool.
I didn’t char it much more than the photo above, yet you could let it all get dark and really roasted. Oh, and don’t forget to season the corn before you put it on the grill. Give it some salt to ensure the corn is properly seasoned during the cooking process. Bland corn isn’t ver appealing.
While it’s cooling, chop the onions and crumble the feta into a bowl. Then add in the lime juice, hot sauce, and salt.
Add in the cooled corn and mix up. Doesn’t it look so bright and colourful?
Taste up to see if it needs more salt, but don’t eat it all!
Done. A summer time classic, a corn salad. Eat up and enjoy this bright and fresh dish.
I think this is my new favourite corn salad. Goes well with BBQ smashed potatoes and avocado salsa. We even eat it in tacos with a bit of pulled chicken and more hot sauce, it’s delicious. Try this roasted corn salad the next time you fire up your grill; you’ll be happy you did.
Thanks so much for visiting and I hope you have a wonderful long weekend – that is, if you’re in Canada. And, if not, then hopefully you’re enjoying your weekend just the same. Until next time – happy cooking!